Sprouted Quinoa Savory Pilaf Recipes
SPROUTED QUINOA SAVORY PILAF
Sprouted quinoa cooked in butter and chicken broth is seasoned with a bit of thyme, fine sea salt, and fresh parsley for an easy and delicious side dish.
Provided by truRoots(R)
Categories truRoots®
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Melt butter in large saucepan over medium-high heat. Saute onion until softened. Add quinoa and garlic. Cook and stir until garlic is fragrant.
- Add chicken broth, water, thyme and salt. Bring to boil. Reduce to simmer. Cover and cook 17 to 19 minutes or until grains are tender. Stir in parsley. Remove from heat. Let stand, covered, 5 minutes. Fluff with fork.
Nutrition Facts : Calories 290.3 calories, Carbohydrate 42.9 g, Cholesterol 15.3 mg, Fat 9.8 g, Fiber 5.9 g, Protein 7.1 g, SaturatedFat 3.7 g, Sodium 198.3 mg, Sugar 1.2 g
SPROUTED QUINOA SAVORY PILAF
Sprouted quinoa cooked in butter and chicken broth is seasoned with a bit of thyme, fine sea salt, and fresh parsley for an easy and delicious side dish.
Provided by truRoots(R)
Categories truRoots®
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Melt butter in large saucepan over medium-high heat. Saute onion until softened. Add quinoa and garlic. Cook and stir until garlic is fragrant.
- Add chicken broth, water, thyme and salt. Bring to boil. Reduce to simmer. Cover and cook 17 to 19 minutes or until grains are tender. Stir in parsley. Remove from heat. Let stand, covered, 5 minutes. Fluff with fork.
Nutrition Facts : Calories 290.3 calories, Carbohydrate 42.9 g, Cholesterol 15.3 mg, Fat 9.8 g, Fiber 5.9 g, Protein 7.1 g, SaturatedFat 3.7 g, Sodium 198.3 mg, Sugar 1.2 g
QUINOA PILAF
Quinoa is a South American grain that is slowly making its way into the American menu. This grain imparts a lovely nutty flavor that is a welcome addition to the plate -- and its high fiber and protein content is good for you. Have begun using quinoa in place of rice for many sides including this one here. This recipe can easily be doubled for larger families or parties.
Provided by justcallmetoni
Categories Grains
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Toast rinsed quinoa in medium saucepan for 5 minutes.
- Remove from pan.
- Add oil, onion, mushrooms and garlic to pan and cook until onions are soft, about 4 minutes.
- Add boiling water, peas and toasted quinoa to pot.
- Cover pot and simmer 15 minutes.
- Stir before serving.
- Note: edited on 5/30/05 to include covering pot in step 5.
Nutrition Facts : Calories 134.7, Fat 3.3, SaturatedFat 0.4, Sodium 5.3, Carbohydrate 21.5, Fiber 2.9, Sugar 1.4, Protein 5
SIMPLE, SAVORY QUINOA
Make and share this Simple, Savory Quinoa recipe from Food.com.
Provided by CaliforniaJan
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a saucepan over medium heat. Add the quinoa, garlic and onion, and cook, stirring occasionally until the quinoa is lightly browned.This takes about 5 minutes. Stir in broth and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes or until quinoa is tender.
- In a bowl toss the quinoa mixture together with the parsley, thyme, and salt. Sprinkle with lemon juice and serve.
QUINOA AND SPRING VEGETABLE PILAF
Provided by Bon Appétit Test Kitchen
Categories Side Sauté Fourth of July Picnic Low Fat Vegetarian Quick & Easy Low Cal Mother's Day Dinner Lunch Spring Family Reunion Healthy Low Cholesterol Engagement Party Party Potluck Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Bring 2 1/2 cups water to boil in small saucepan. Add quinoa and 1 teaspoon salt; return to boil, then reduce heat to low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 17 minutes. Drain if necessary.
- Puree broth, 1 cup peas, 4 tablespoons mint, and garlic in blender until smooth
- Melt butter in large nonstick skillet over medium heat. Add leek and shallots; sauté until soft and light brown, about 4 minutes. Stir in mushrooms, then asparagus; sauté until mushrooms are tender and asparagus is crisp-tender, about 5 minutes. Mix in puree and 1 cup peas; stir until heated through, about 2 minutes. Add quinoa; stir to coat.
- Divide pilaf among bowls; sprinkle with remaining 1 tablespoon mint and serve.
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